Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Cover and cook the lentils in the water for approx. 25 mins. until soft, drain, rinse with cold water and drain well. Peel and roughly chop the onion, dice the aubergine. Heat the oil in a non-stick frying pan. Sauté the onion and aubergine for approx. 15 mins., remove and allow to cool slightly. Roughly puree the lentils, aubergine, breadcrumbs, pesto, salt and pepper in a food processor. With wet hands, shape the mixture into approx. 20 balls.
Heat the oil in the same pan. Reduce the heat a little, fry the veggie balls all over for approx. 15 mins.
Halve the cherry tomatoes, place in a pan. Add the passata and pesto, season. Bring the sauce to the boil, reduce the heat, cover and simmer for approx. 20 mins.
Cook the spaghetti in boiling salted water until al dente, drain and add to the tomato sauce, mix. Serve the tomato spaghetti with the aubergine & lentil balls.
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